Smoked Street Corn Chilaquiles
By now you know I rarely make anything traditional or “normal”… so of course I am keeping true to my unique foodie creations with Smoked Street Corn Chilaquiles!
Chilaquiles is a Mexican dish with tortilla chips simmered in salsa until they are soft.
And topped with cheese, sometimes an egg or avocado, and I have even seen some with pulled chicken or steak.
My version has street corn toppings AND with an extra kiss of wood fired flavor thanks to the smoker or Traeger pellet grill.
You can simmer, or in this case smoke, the tortilla chips and salsa for a little amount of time of you prefer a slight crunch.
Or for a longer time for a softer texture.
How to make Smoked Street Corn Chilaquiles
You can use store bought tortilla chips or fry your own corn tortillas.
I cut my corn tortillas into 6 pieces each.
And set some vegetable oil in a saucepan over medium heat.
Once the oil reaches 350 degrees, fry the chips in small batches.
Keep frying until you have enough tortilla chips to cover the bottom of a cast iron skillet or casserole dish.
I put a few layers of tortilla chips in a 12 inch cast iron skillet.
Then pour a 16 ounce jar of salsa verde over the chips.
Set the smoker or pellet grill to 250 degrees and place the skillet or casserole dish on the grate for 45 minutes.
If you prefer at least some crunch to your tortilla chips you can smoke them for less time.
I grilled some corn on the cob for the corn part of this dish.
Or you could use canned corn if preferred.
After the chilaquiles have been smoking for about 45 minutes, add a cup of shredded cheese and the corn that has been cut off the cob.
And let this go on the smoker or Traeger pellet grill for another 15 minutes.
Then you can gather your other street corn toppings such as cotija cheese, fresh cilantro, lime wedges, and my homemade sweet pickled red onions!
I also made a sauce to drizzle over top with mayo, sour cream, lime juice, chili powder, garlic, and Tajin seasoning.
Smoked Street Corn Chilaquiles sure has a showstopping presentation if you ask me đŸ™‚
I drizzled the sauce on first, then the crumbled cotija cheese.
And arranged the sweet pickled red onions, lime, and cilantro over the top.
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If you like Smoked Street Corn Chilaquiles, you might also like these smoker recipes…
Smoked Jerk Chicken Dip
Smoked Mexican Chicken Wings
Traeger Nashville Hot Chicken Flatbreads
Smoked Veggie Goat Cheese Sliders
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Smoked Street Corn Chilaquiles
Equipment
- Traeger/Pellet Grill
- Smoker
Ingredients
- 5 to 6 cups tortilla chips (homemade or store bought)
- 1 16 ounce jar salsa verde (or salsa of choice)
- 1/3 cup mayo
- 1/3 cup sour cream
- 1 tablespoon lime juice
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- Tajin seasoning (optional)
- 1 cup shredded cheese of choice (I used Mexican blend)
- 1 cup corn kernels (canned or grilled corn that has been cut off the cob)
- 1/2 cup crumbled cotija cheese
- Optional toppings: cilantro, lime wedges, hot sauce, sweet pickled red onions (recipe link in post above)
Instructions
- Put a few layers of tortilla chips in a 12 inch cast iron skillet or 9×13 casserole dish. Pour the salsa over the tortilla chips.
- Set the smoker or pellet grill to 250 degrees. Place the skillet or casserole dish on the grill grate for 45 minutes, turning the tortilla chips a few times with tongs.Note: If you prefer a slight crunch, you can smoke for less time or don't toss them together with tongs.
- While the chilaquiles are smoking, mix together the mayo, sour cream, lime juice, chili powder, garlic, and Tajin seasoning (if using) in a bowl. Set aside.
- Top the chilaquiles with the shredded cheese and corn, smoke for another 15 minutes. Serve with the sauce drizzled over top and with cotija cheese, Tajin seasoning (if using), and optional toppings such as cilantro, lime wedges, hot sauce, and/or sweet pickled red onions.
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And join my Grilling and Smoking Facebook Group!
